This can be used as a cooking sauce or Salsa.
After washing the peppers and taking the skins off the tomatillos, I stick these two trays under the broiler in my oven until I get a nice char. I am using anaheim, poblano, and jalapeno peppers plus the tomatillos. You have to keep an eye on these because once they start browsing, things char pretty quickly.
While doing this, dice up a yellow onion and a few celery ribs. You will also want to chip up about a cup of cilantro.
I put in a little olive oil and then added my onions and celery. I am adding garlic later, but if you are using fresh cloves of garlic, this would be the time to add those. Keep cooking until the onions are translucent.
While the veggies are being sauteed, and the peppers and tomatillos have a nice char on them, cut or pull off the tops of the peppers and take off any skin that is starting to lift off. If you can get all of the skin, definitely do that. Chop the peppers and the tomatillos.
Add the peppers to the pot, then add the tomatillos.
Keep stirring, and then add your chopped cilantro.
Now add two 32oz containers of chicken stock.
I am adding my diced garlic. I bought this in a jar. Again, Fresh garlic goes in with the veggies, and chopped or diced garlic that you get in liquid goes into your existing liquid because this stuff is easy to burn.
I plan on canning some of this, so I want to have enough for dinner tonight and a few jars for later that I’ll put in canning jars and then in a water bath so they will last for a few months for other stuff.
There wasn’t enough bulk, so while this was cooking, I rode down to my local store and got a large can of Hatch chilis to add to this too. It’s really important to taste whatever you are cooking a lot. At this point, I added some white salt flakes, fresh ground pepper and some chili powder to bring up the heat.
Keep cooking, keep tasting, and add whatever you need to bring up the taste to your liking.
Ahhh…Tequila. I added in about 3 oz. After cooking off most of the alcohol, I used my immersion blender to smooth everything in the pot and let this simmer for a few hours to get all the flavors to meld and to reduce and thicken.
Later that afternoon, I used about 2 cups of this sauce, put it into a baking dish, added chicken thighs, and cooked it for dinner. I served that with some of the Flat Red Steak Enchiladas that I had made the night before.
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